Central Kitchen

Modern American

  • 87

From the Ne Timeas restaurant group (behind Flour + Water, Cafe Du Nord, Aaxte), Central Kitchen serves seasonal Californian fare made with local ingredients & modern techniques. Chef Thomas McNaughton creates a daily-changing menu with dishes like sunchoke and pine nut hummus, halibut crudo in a yuzu kosho vinaigrette and grilled Wagyu bavette steak in sake jus. Wines focus on organic producers from France, Italy, California, Spain and Oregon.

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What the Food Critics are Saying

“With a dining room that is half indoors, half outdoors, the restaurant is quintessentially Northern Californian: simple, fresh cuisine.” – Vogue

“Chef/co-owner Tom McNaughton and his staff have turned the kitchen into a playground for culinary wizardry.” – San Francisco Chronicle

From the Chef

"Everything at Central Kitchen is done with refinement, but with a sense of naturalism. That's Northern California: refined food and a casual setting." – Chef Thomas McNaughton

Small Luxuries

The heated concrete floors of the patio will keep you toasty, even on cool nights.


“A 700-square-foot courtyard with a retractable roof, heated concrete floors, and foliage and green paint throughout evokes the feeling of summer even when the weather is 60 degrees.” – 7x7 Magazine


  • Two stars from the San Francisco Chronicle 2016
  • The Best Restaurants In The Mission 2015 - The Infatuation
  • Top 100 Bay Area Restaurants 2013-2014 - San Francisco Chronicle
  • The 12 Most Outstanding Restaurants of 2013 - GQ Magazine
  • The Best New Restaurants of 2013 - Conde Nast Traveler

Menu for Central Kitchen

Dinner Menu


  • Fermented Vegetables
  • Raw Tuna yuzu, radish, jalapeno
  • Beef Tartare espelette pepper, egg yolk, scallion, basil
  • Duck Liver Mousse plum, pickled mustard seed
  • Country Pate prosciutto, fig, pistachio
  • Josey Sourdough cultured butter
  • Fry Bread green onion powder


  • Heirloom Tomato sumac ramp yogurt, avocado, za'atar spice
  • Marinated Eggplant young kale, puffed rice
  • Little Gems preserved citrus, shaved summer squash, hazelnut
  • Melon & Cucumber burrata, purslane, chili herb vinaigrette
  • Fresh Shelling Beans grilled tomato, nasturtium, chili
  • Whipped Potato smoked butter, chicken cracklings, chive
  • Grilled Escarole chanterelle mushroom vinaigrette, bresaola


  • Aleppo Pepper Cavatelli heirloom tomato, chili, olive bread crumb
  • Lobster Mushroom Cappelletti corn, brown butter, nepitella
  • Pork Trotter Agnolotti fava bean, padron pepper, pine nut, lemon verbena
  • Fennel Cappellacci Dei Briganti duck ragu, peas
  • Black Pepper Spaghetti sungold tomato, smoked pancetta, uni butter

From the Hearth

  • Pork Belly peach, fish sauce, chili, basil
  • Trout zucchini, green curry, almond relish
  • Roasted Hen corn, black chili
  • Braised Beef Short Rib summer beans, horseradish


  • Chocolate Custard candied almond, chocolate crumb & coffee ice cream
  • Summer Blueberries sunflower poppy seed streusel, whipped creme fraiche
  • Vanilla Ice Cream poached blackberries
  • Alum Sorbet tarragon


  • The Steele lo-fi gentian amaro, cocchi americano, sparkling rose
  • Merced lustau olorosso sherry, chamomile tea syrup, bitters
  • Stow Lake lustau fino sherry, dolin blanc vermouth, bitters
  • Blucher Creek cocchi americano rosa, dolin dry vermouth, cappelletti aperitivo

Large Plates

  • Double Cut Pork Chop
  • Bone In Ribeye

Dessert Menu


  • Chocolate Custard candied almond, coffee ice cream, caramel.
  • Black Pepper Pound Cake rosemary namelaka, poached pear, lemon verbena.
  • Seasonal Sorbet or Ice Cream
  • Three Cheeses lavosh, onion jam, walnut.


  • Espresso
  • Macchiato
  • Cappuccino/Latte/Mocha
  • French Press
    16 Oz $5.00
    32 Oz $10.00


  • Spring Jade Green
  • Camellia Blossom
  • Pacific Peppermint
  • Grand Crimson Black

Dessert Wines

  • Chateau Pajzos, Tokaji Aszu, 5 Puttonyos, Hungary '93
  • Domaine Rolet, Vin De Paille, Jura, France '03
  • Clos Uroulat, Jurançon, Southwest France '10
  • De Bartoli, Marsala Superiore Oro, Vigna La Miccia, Sicily, Italy Nv
  • Cesar Florido, Moscatel Especial, Jerez, Spain Nv
  • Chateau Sigalas Rabaud, Sauternes, Bordeaux, France '75
    750ml $280.00

Sunday Brunch Menu


  • Vanilla Bean Yogurt blood lime, olive oil granola.
  • Medjool Date Sticky Bun walnut, bacon, ricotta.
  • French Toast Bread Pudding huckleberry, candied almond.
  • Beet Salad sunflower seed, fresh curds, cumin, apple, radish.
  • Autumn Squash Fritatta nasturtium, crème fraîche, pepita.
  • Grilled Sourdough Toast seeded pear butter.
  • Crispy Potatoes parmigiano, caramelized onions.
  • Almond Wood Smoked Bacon
  • Salumeria Butcher's Board cured meats & pâté, mustard, capers, olives, cornichons.
  • Three Cheeses* lavosh, onion jam, walnut.
  • Baked Eggs farro porridge, black trumpet, chanterelle, pickled carrot.
  • Mission Huevos scrambled eggs, spicy guajillo, celeriac salsa.
  • Fried Chicken Benedict buttermilk biscuit, ham, hollandaise.
  • Ck Brunch Burger pickled onion, gruyère, house sauce, brioche bun, fried egg.
  • Pomegranate-Ginger Bellini mercat cava.
  • Beer Float death & taxes black lager, coffee ice cream.
  • Mimosa mercat cava, fresh-squeezed orange juice.

3000 20th Street
San Francisco, CA 94110

Get Directions
  • Price Range: $$$
    Atmosphere: Casual, Eclectic, Modern
  • Dress Code: Casual
    Good For: Foodies, Groups, Singles
  • Noise Level: Average
  • Wine Spirits: Wine/Beer Only
    Phone: (415) 826-7004
  • Private Dining Room: Yes